Light and luscious, this berry-full dessert slips down nicely on a warm day. A final spoonful of more diced berries on top adds sparkle.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 3 1/4 hours (including 3 hours chilling time)

EASE OF PREPARATION: Easy

Cream
3 tablespoons cold water
1 envelope unflavored gelatin
4 cups hulled strawberries
1/2 cup sugar
1 teaspoon vanilla extract
3/4 cup reduced-fat sour cream

Topping
1 cup hulled strawberries, cut into 1/4-inch dice
2 teaspoons sugar

1. To prepare cream: Stir together water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.
2. Place strawberries, sugar and vanilla in a food processor and puree. Add sour cream; pulse to combine. With the motor running, slowly add the dissolved gelatin. Pour the cream into four 8-ounce bowls or wineglasses. Cover and refrigerate until set, about 3 hours.
3. To prepare topping & serve: Toss diced strawberries and sugar in a small bowl; let stand until slightly juicy, about 2 minutes. Divide among the creams.

NUTRITION INFORMATION: Per serving: 231 calories; 6 g fat (3 g sat, 2 g mono); 18 mg cholesterol; 43 g carbohydrate; 4 g protein; 4 g fiber; 23 mg sodium.
Nutrition bonus: Vitamin C (180% daily value).

MAKE AHEAD TIP: Prepare through Step 2, cover and refrigerate for up to 3 days. Add topping just before serving.

RELATED RECIPES: Vanilla Cream | Ginger Cream | Strawberry Bruschetta | Blueberries with Lemon Cream | Pineapple-Raspberry Parfaits | Plum & Apple Compote with Vanilla Custard

I've returned to this easy and fresh recipe many times. It is a favorite of my 9-year-old son and a weight-obsessed male friend.

Anonymous, Bryn Mawr, PA

The family curmudgeon, who normally disdains all pureed concoctions, ate this dessert up with relish. It's a happy use of less-than-perfect strawberries, sweet and very slightly tart.

, Bellingham, WA

My favorite strawberry recipe, hands down.

Anonymous

Very, very tasty. This dessert keeps well for several days; I usually make a double batch and pour the extra into small cups for easy lunch treats. I don't make the topping, which helps it keep longer.

B, Klamath Falls, OR